Since this dish requires a little planning, I usually make this crust the night before, and then soak the cashews in the morning. That way everything is ready in time for lunch.
Walnut Pumpkin Seed Pie Crust
4 Carrots, chopped
4 C. Walnuts
2 C. Pumpkin seeds
Place chopped carrots in food processor, and process till its a very fine texture. Add the shallots, nuts, and 1/2 of pumpkin seeds. Process till well mixed.
Mix in remaining pumpkin seeds.
Press mixture into bottom and up the sides of a 7″ spring form pan.
Dehydrate at 145 degrees for 45 minutes. Reduce heat to 115 degrees and dehydrate another 6 hours.
Spinach Cashew Filling
2-3 Tbsp. Lemon juice
1/4 C. Extra Virgin Olive Oil
1 Shallot, chopped
1 clove garlic, minced
2 large handfuls raw spinach
Drain the cashews and put in food processor. Add olive oil and lemon juice, process till smooth.
Add chopped shallot and minced garlic. Process till well blended.
Add spinach and process till blended.
Remove mixture from bowl and fill pie crust.
You can refrigerate for later or eat immediately.
This is the pan I used to make this raw pie. I love these spring form pans and have them in multiple sizes.